Jeremy Wescott has always had a flavor for innovation.
Class of 2012
Jeremy Wescott ’12 has a flavor for innovation and entrepreneurship.
The 2012 Marywood grad has always had a creative mind as evidenced by his career as an architectural photographer.
One night, Wescott and his friends were struggling with a common issue - choosing a place to eat. It was at that moment Wescott’s big idea came to him.
“I was just joking around, and I said something like I wish there was an app where you can just push a button and it would do it for you,” said Wescott. “And I thought that’s actually a good idea, and everyone was like yeah that’s a good idea. Then, the next month or month and a half, I saw it was possible and started forming the corporation and the documents and all that necessary stuff, and I started working on it.”
Although the idea may have started as a joke, it quickly became very real.
Jeremy’s drive toward innovation is one rooted in a solid foundation that includes an advertising ad hoc degree from Marywood. He explained how his degree has helped him make his idea a reality.
“Definitely with this app it’s a lot of marketing. And you know, I use my marketing and art and design background to do all the design and make sure everything looks good.”
In development since April 2018, Flavor will allow users to craft an experience unique to their own taste preferences. Rather than being a catch-all, review-based application, Flavor strives to create a perfect match for individual pallets.
“The data we’re going to collect is pretty down to the minute details… like ‘what kind of spices did you use?’ Then the algorithm will be able to put a value or a number on that and know what types of flavors this person likes based on what they have eaten before.”
This meticulous approach to crafting the ideal app experience for each user is one that comes with its cost in the form of time and money. Wescott explained in order to clear the first hurdle, research, the process must be financially-backed and efficient.
“Basically I needed at least $100,000 to do the research portion of it because you have to hire three people and it would probably take the first city 4 months. And you have to collect it fast enough where you’re not like ‘Oh, the menu’s completely changed by the time one person tried to collect it for a year.’”
This process may seem daunting, but Wescott has set up a Kickstarter page where he hopes to reach that $100,000 goal necessary for Flavor to launch in Boston, the app’s first target market.
While everyone may have their own flavor profile, the model of the app is sure to be something every user enjoys - it’s free.
“Ideally we want every restaurant to be on the app, and that’s free. If they want to add a picture of their food or maybe make their food item in the list a little bigger and have more screen space, they would have to pay a monthly fee for that. So, we’re going to charge the businesses money and not the people,” said Wescott. “But, there is a premium version of the app that does have 5 extra features at this point for when we launch that would entice people. I think a year would be $36, so $3 per month for the premium features.”
Despite any advanced features the app may offer, Wescott says people should use and invest in the app for the very reason any invention is created - it solves a problem.
“I actually read somewhere that in a day, how many food decisions do you think you make. And most people say 15; it’s actually [much more].”
Due to the pandemic, the release of the app has been delayed, but you can look for the Flavor app to debut in Boston just as soon as this project is funded and the research is conducted.
We have a feeling you’ll find this app is done to perfection.